PEA SOUP

2c

Senin, 17 Agustus 2009

1 lb. of split peas,
1 lb. of potatoes,
peeled,
washed, and
cut into pieces,
1 Spanish onion,
1 carrot,
1 turnip,
1/2 head of celery or a whole small one,
1 oz. of butter, pepper and salt to taste,

Pick and wash the peas, and set them to boil in 2 quarts of water. Add the potatoes and the other vegetables, previously prepared and cut into small pieces, the butter and seasoning. When all the ingredients are soft, rub them through a sieve and return them to the saucepan. If the soup is too thick, add more water. Boil it up, and serve with fresh chopped mint, or fried dice of Allinson wholemeal bread. Allow 3 to 4 hours for the soup.
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PARSNIP SOUP

0c
3 parsnips,
1 onion,
1 head of celery,
1/2 oz. of butter,
1/2 pint of milk,
1 quart of water,
1 tablespoonful of Allinson

fine wheatmeal, 1 tablespoonful of vinegar, pepper and salt. Scrape the parsnips and cut them up finely, cut up the celery and onion, and set the vegetables over the fire with the water, butter, and pepper and salt to taste: when they are quite tender rub them through a sieve. Return the soup to the saucepan, add the milk and the thickening, boil up for five minutes, and before serving add the vinegar. This latter may be left out if preferred
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ONION SOUP (French)

1c
1/2 lb. onions,
3 oz. grated cheese,
2 oz. butter,

some squares of Allinson
wholemeal bread, pepper and salt to taste. Peel and chop the onions, and fry them a nice brown in the butter. When brown add to it the cheese and 3 pints of water. Boil all up together and season to taste
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OATMEAL SOUP

0c
6 oz. of coarse oatmeal, the outer part of a head of celery,
1 Spanish onion, 1 turnip,
1 oz. of butter, and
pepper and salt.

Wash and cut the vegetables up small, set them over the fire with 2 quarts of water. When boiling, stir in the oatmeal and allow all to cook gently for 2 hours. Rub the mixture well through a sieve, adding hot water it necessary. Return the soup to the saucepan, add the butter and pepper and salt, and let it boil up. The soup should be of a smooth, creamy consistency. Serve with sippets of toast or Allinson plain rusks
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MILK SOUP (suitable for Children).

0c

Minggu, 16 Agustus 2009

1-1/2 pints of milk,
1 egg,
1 tablespoonful of Allinson

fine wheatmeal, 1-1/2 oz. of sultanas, sugar to taste. Boil 1-1/4 pints of milk, add the sugar, beat up the egg with the rest of the milk and mix the wheatmeal smooth with it; stir this into the boiling milk, add the sultanas, and let the soup simmer for 10 minutes.
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MILK SOUP.

0c
2 onions,
2 turnips,
1 head of celery,
3 pints of milk,
1 pint of water,
2 tablespoonfuls of Allinson

fine wheatmeal, pepper and salt to taste. Chop up the vegetables and boil them in the water until quite tender. Rub them through a sieve, return the whole to the saucepan, add pepper and salt, rub the wheatmeal smooth in the milk, let the soup simmer for 5 minutes, and serve.
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BARTER LINK

0c
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Macaroni Stew

2c

Rabu, 05 Agustus 2009

6 oz. of cold boiled macaroni
1 large Spanish onion
1 carrot, 1/2 lb. of tomatoes
1/4 lb. of mushrooms
2 oz. of grated cheese
1 oz. of butter
pepper and salt to taste.

Wash, prepare, and cut up the vegetables in small pieces. Cover them with water and tew them until tender, adding the butter and seasoning. When tender add the macaroni cut into finger lengths, and the cheese.
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Lentil Soup

0c
1 lb. each of lentils and potatoes,
1 large Spanish onion,

1 medium-sized head of celery (or the outer pieces of a head of celery, saving the heart for table use), 1 breakfastcupful of tinned tomatoes or 1/2 lb. of fresh ones, 1 oz. of butter, pepper and salt to taste. Chop the onion roughly, and fry it in the butter until beginning to brown. Pick and wash the lentils, and set them over the fire with 2 quarts of water or vegetable stock, adding the fried onion. Peel, wash, and cut up the potatoes, prepare the celery, cut it into small pieces, and add all to the lentils. When they are nearly soft add the tomatoes. When all the ingredients are quite tender rub them through a sieve. Return the soup to the saucepan, add pepper and salt, and more water if the soup is too
thick. Serve with sippets of toast.
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LEEK SOUP (2).

0c
1 dozen leeks,
1-1/2 pints of milk,
1 lb. of potatoes,
1 oz. of butter,

pepper and salt to taste, and the juice of a lemon (this last may be omitted if not liked). Prepare the leeks as in the previous recipe, cut them into pieces about an inch long. Peel and wash the potatoes and cut them into dice. Set the vegetables over the fire with 1 quart of water, and cook them until tender, which will be in about 1 hour. When soft rub all through a sieve and return the soup to the saucepan. Add the milk, butter, and seasoning, boil up, and add the lemon juice just before serving. Should the soup be too thick add a little hot water. Serve with Allinson plain rusks.
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My Best Friends

0c


BARTER LINK
PLEASE PLACE THIS CODE ON YOUR BLOG, I WILL PLACE YOUR LINK SOON

<a href="http://recipes-vegetatian.blogspot.com/" target="_blank">Vegetatian</a>









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Leek Soup Receipe

0c

Minggu, 02 Agustus 2009

2 bunches of leeks,
1-1/2 pints of milk,
1 oz. of butter,
1 lb. of potatoes, pepper and salt to taste,

and the juice of a lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then cut them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving add the lemon juice; serve with sippets of toast.
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Corn Soup Receipe

1c
1 breakfastcupful of fresh wheat,
1 quart of water,
1/2 pint of milk,
1/2 oz. of butter,
1/2 oz. of finely chopped parsley,
1 oz. of eschalots, seasoning to taste.

Steep the wheat over night in the water and boil it in the same water for 3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently for another 1/2 hour, add the milk and parsley, boil the soup up once more, and serve.
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